#method traditional

Disgorging. One of the routine jobs around the cidery that is a joy to master. The right balance of cider cooling, neck freezing time and actions #cider #cidery #disgorging #MethodTraditional

This Spanish copy of a manual dosing machine based on a classic 1950s champagne machine serves us at TeePee Cidery well. Presumably for Cava production but no longer available. Although we don’t add a liqueur d'expédition through the top tank, we do top up some bottles after disgorging if the have lost some volume disgorging. This is from the bottle at the top which is at the same pressure as the recently disgorged cider in the bottles at the bottom. Cider at the same pressure flows under gravity downwards. Practical simplicity. Just turn the tap on and cider flows without frothing till the right level is achieved. #cider #MethodTraditional #champagne #cava

Another batch of the new 375 cL ‘champagne’ bottles of cider being riddled and disgorged. #rotojolly #cider #methodtraditional #riddling #disgorging

Checking out disgorging the 375ml bottle. A little trickier than the 750s, but cooling the bottle first to 5C helps reduce the loss whilst still ejecting the yeast and ice plug. Need a little top up to get the level right again in our Cunat DL1-T machine. #Cunat #disgorging #cider #MethodTraditional

New disgorging set up. Cooling refrigerators out of sight set at 5C, neck freezer to the left in picture set at - 27C, blue disgorging bin to its right then the pressure stabiliser and device to add lost cider to its right a Cunat DL1-T and finally the re capper just out of picture. Work flow simpler.

Teepee Cider has struck GOLD. Award in dish magazine! Frances and I are very proud of our work is recognised and you can buy a part of our dream to make excellent method cider.

Another cage (512 bottles) of cider about to be riddled and then to disgorge. Will rest for a week or so to let the gas volatility settle after the riddling motions in the Roto-Jolly. #riddling #cider #MethodTraditional